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Ranchero Soup Recipe

Photo by: Taste of Home

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“Packed with garden-fresh veggies, this ‘vitamin soup’ goes with just about any grilled meat, fish or fowl,” Leah Lyon of Ada, Oklahoma notes. “Carrots and fire-roasted tomatoes add great color, but the variations are almost endless. Just toss in whatever you have in the garden or fridge!”

This recipe is:

Healthy

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8 Servings
Prep: 40 min. + standing Cook: 15 min.

Ingredients

1 large onion, quartered
3 celery ribs
1 medium zucchini, halved lengthwise
1 large sweet red pepper, quartered and seeded
1 poblano pepper, quartered and seeded
1 tablespoon Crisco® Pure Olive Oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) vegetable broth
1 cup frozen sliced carrots
1 cup cooked rice
1/2 teaspoon lemon-pepper seasoning

Directions

Brush the onion, celery, zucchini and peppers with oil. Coat grill rack with cooking spray before starting the grill. Grill vegetables, uncovered, over medium heat for 7-8 minutes on each side or until tender (pepper skins will char).
Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop grilled vegetables.
In a large saucepan, combine the tomatoes, broth and carrots. Bring to a boil. Reduce heat. Stir in grilled vegetables, rice and lemon-pepper; heat through. Yield: 8 servings (2-1/2 quarts).

Nutrition Facts: 1-1/4 cups equals 99 calories, 2 g fat (trace saturated fat), 0 cholesterol, 623 mg sodium, 18 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

Ranchero Soup published in Light & Tasty August/September 2006, p7